Category: Dessert

3 Ingredient Snickers Bars (aka Reindeer Poops)

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As someone who is allergic to most nuts, I’ve never had a Snickers bar, but I have heard they are filled with crunchy peanuts, sweet caramel and coated in chocolate. I’ve not got a very sweet tooth, so I’m subbing in dark chocolate for milk, adding extra plant polyphenols which my gut will love. It’s also got the benefit of fibre from the naturally sweet and caramel-like date, and the crunchy almond butter has been blended with the skins on for even more fibre benefit, as these are the nuts I’m not allergic to.

All in all, this is a really easy recipe which will help to satisfy your sweet tooth when you might normally reach for a shop-bought version. Make a larger batch and keep them in an airtight container, if they last that long!

Serves 5

Ingredients

  • 5 Medjool dates, pitted and split down one side
  • 5 tsp crunchy almond butter (or any other nut butter of choice)
  • 100g dark chocolate, melted

Method

  • Add a teaspoon of nut butter to the middle of the date and close as best you can
  • Roll the stuffed date in the melted chocolate, getting an even coating over the whole surface
  • Allow to set on baking parchment for around 30 minutes
  • Enjoy straight away, or store in an airtight Tupperware for up to 2 weeks
Reindeer Poops

Per serving: 257kcal/ 15g fat/ 5.5g saturated fat/ 24g carbohydrates/ 4.4g fibre/ 4.6g protein

Chocolate Courgette Cake

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Chocolate Courgette Cake

This cake secretly hides 2 courgettes in it, and you almost can’t tell bar the few flecks of green and yellow here and there. The courgette helps the cake stay moist, and it is in ways close to the texture of a brownie, but it also happens to be egg and dairy-free, meaning it’s suitable for those following a full plant-based diet.

Makes 16 pieces

Ingredients

  • 2 courgettes grated (approximately 325-360g)
  • 150g caster sugar
  • 120g vegetable oil (I used extra virgin olive oil)
  • 60g plant-based milk (I used unsweetened soya)
  • Juice of half a lemon (15ml)
  • 200g wholemeal plain flour
  • 60 cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 150g dark chocolate chips

Method

  • Mix the courgettes, caster sugar, vegetable oil, plant-based milk and lemon juice together in a large bowl.
  • In a separate bowl mix the flour, cocoa powder, baking powder and bicarb together to evenly distribute.
  • Combine the dry ingredients into the wet, mixing well with the addition of 2/3 of the chocolate chips.
  • Spread out into a lined baking time approximately 25cmx25cm, top with the remaining chocolate chops, and bake for 25-30 minutes in an oven preheated to 160°C fan/ 180°C convection.
  • Allow to cool on a rack before slicing.

If you are feeling more decadent, this cake is delicious served with a scoop of vanilla ice cream!

Chocolate Courgette Cake with Ice Cream

Per serving: 220kcal/ 13g fat/ 4.0g saturated fat/ 21g carbohydrates/ 3.6g fibre/ 3.6g protein

Courgette Chocolate Chip Cookies

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Courgettes in a cookie? Don’t knock it till you’ve tried it!

These cookies are made with spelt flour, mostly because I didn’t have any plain flour. However, using alternative grains to wheat is a great way to improve the biodiversity of the foods we grow, and not only help look after our planet, but also out gut microbiota which love different sources of fibre.

Makes 18 cookies

Ingredients

  • 1 medium courgette, around 220g, grated and the water squeezed out leaving you with around 150g “dry” courgette
  • 1 egg
  • 125g soft light brown sugar
  • 100g extra virgin olive oil
  • 1 tsp vanilla essence
  • 120g spelt flour
  • 1/4 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp ground sweet cinnamon
  • 130g jumbo rolled oats
  • 175g dark chocolate chips

Method

  • Add the courgette, egg, sugar, olive oil and vanilla to a large bowl and stir to combine.
  • In a separate bowl mix the flour, baking powder, bicarbonate of soda and cinnamon together.
  • Add the dry mix to the wet along with the oats and chocolate chip and mix together.
  • Measure out 50g per cookie onto a lined baking sheet, leaving a little gap between each cookie to allow for spreading when baking. You should get 18 cookies from this mixture.
  • Bake in an oven set to 180°C fan/ 200°C convection for 10-12 minutes, or till golden brown on the edges.
  • Allow to cool for 5 minutes on the tray before transferring to a wire rack.
Courgette Chocolate Chip Cookies

Per cookie: 191kcal/ 11g fat/ 3.5g saturated fat/ 19g carbohydrates/ 2.4g fibre/ 3.3g protein

Lemon Blueberry Yoghurt Cake

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This recipe is delicious and zingy from both the lemon, but also the use of yoghurt. The yoghurt also makes the cake so lovely and moist, helping it stay fresh for a few days after baking. I, however, find it’s the perfect cake to store in the freezer for when you fancy a quick sweet treat, or if you have impromptu guest coming over. I simply use the baking parchment I used to bake the cake and cut it up to half wrap each piece before placing it in a Tupperware and freezing. This helps stop them from sticking together so I can take out a single piece whilst still maximising freezer space.

Makes 16 pieces

Ingredients

  • 400g blueberries – fresh or frozen (if using fresh wash so the surface is slightly damp)
  • 350g plain flour – reserve 1 tbsp for the blueberries
  • 4 tsp baking powder
  • 250g Greek style or plain yoghurt
  • 2 lemons – zest and juice
  • 2 eggs
  • 165ml extra virgin olive oil
  • 225g caster sugar

Method

  1. Preheat the oven to 180°C fan/200°C convection.
  2. Mix the plain flour and baking powder together in a bowl.
  3. In a large bowl mix the yoghurt, lemon zest and juice, eggs, olive oil and caster sugar together till smooth.
  4. Mix the reserved 1 tbsp of flour with 2/3 of the blueberries and leave on the side.
  5. Add the flour to the wet mixture and stir to create a very lumpy batter before adding the floured blueberries and mixing to evenly distribute through the better – the batter should still be lumpy at this point.
  6. Pour into a prepared lined tin approximated 8x8x1″ square (or 9″ circular) and top with the remaining blueberries.
  7. Bake in the oven, dropping the temperature by 20°C once the cake goes in for 40-50 minutes, or till a skewer inserted comes out clean.
  8. Allow to cool by removing from the tin and placing on a wire rack before slicing.
Lemon Blueberry Yoghurt Cake

Best of Both Chocolate Orange Hot Cross Buns

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If the thought of making hot cross buns with chocolate and orange is too exotic for you, why not try my Best of Both Apple and Cinnamon Hot Cross Buns which are more traditional. But for anyone who isn’t put off by the thoughts of an unconventional hot cross bun, you’re in the right place!

My Best of Both Chocolate Orange Hot Cross Buns are the perfect combination of sweet, fruity and spiced goodness. They’re also best of both as they use wholemeal flour to help add extra fibre to the buns, meaning each serving provides you with over 5g of fibre, helping you achieve the daily recommendation of 30g.

Makes 9 buns

Ingredients

For the buns

  • 175g strong wholemeal flour
  • 150g strong white flour
  • 25g cocoa powder
  • 30g caster sugar
  • 2 tsp ground cinnamon
  • 1 tsp ground mixed spice
  • 7g fast action yeast
  • 50g butter, melted
  • Zest of 2 large oranges
  • Juice of 2 large oranges (175ml juice with a little of the pulp, made up with water if needed)
  • 1 egg
  • 60g sultanas
  • 60g mixed peel
  • 60g dark chocolate chips

For the crosses

  • 10g butter
  • 40g strong white flour
  • 45ml water

For the glaze

  • 50g marmalade
  • 40ml water

Method

  • Add all the dried ingredients for the buns, except the dried fruit and chocolate, into a stand mixer. Add the butter, egg and orange zest and juice. Mix on a low speed for 10 minutes – the dough should be just sticky. After 10 minutes add the dried fruit and chocolate and mix for a further 2 minutes till incorporated. Form into a ball, cover, and allow to rise till doubled in size for around 1.5 hours.
  • Once the dough has doubled in size, knock it back and divide the ball into 9 equal pieces. Roll each piece into a tight ball without any fruit sticking out the top as these will burn. Place the balls in a 3×3 formation in a baking tin roughly 20cmx20cm lined with baking parchment. Cover and allow to prove for 30 minutes.
  • Preheat the oven to 200°C fan.
  • Melt the butter for the crosses and then whisk in the flour and water to make a thick pipe-able paste. Transfer into a piping bag and snip the end to make a small hole. Pipe crosses (or whatever you fancy) across the tops of the buns. Bake in the oven for 15 minutes till golden brown.
  • Meanwhile, in a saucepan, heat the water and marmalade to make the glaze.
  • Once the buns are cooker, immediately brush with the glaze.
  • Transfer to a wire rack, remove the baking parchment and allow to cool.

Per bun: 328kcal/ 9.6g fat/ 5.4g saturated fat/ 50.0g carbohydrates/ 5.4g fibre/ 7.9g protein

Christmas Tree Mince Pies

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The viral Christmas Tree Mince Pies have landed here on my page, and boy are they worth making! They’re perfect for the festive season, and equally delicious as my more traditional mince pies.

Makes 12

Ingredients

  • 2 sheets of ready-rolled puff pastry
  • Flour for dusting
  • 425g mincemeat
  • 1 egg, beaten
  • 1 tbsp caster sugar

Method

  • Roll out a sheet of puff pastry and lightly dust it with flour
  • Spread the mincemeat over the sheet of pastry, before layering the second sheet of puff pastry over the top. Gently roll to stick the two sheets together
  • Slice the pastry into 12 even lengths and fold each strip over itself to form a tree. Secure in place with a wooden skewer and place on a lined baking sheet
  • Brush with an egg glaze and sprinkle with sugar before baking in a preheated oven set to 180°C fan/ 200°C convection for 20-25 minutes till golden and crispy
  • Allow to cool slightly, but delicious served warm
Christmas Tree Mince Pies

Merry Christmas everyone!

Chocolate Chip Chickpea Cookies

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People talk about the 4 C’s when it comes to diamonds, but I’m talking about the 4 C’s when it comes to cookies! These are delicious, super soft whilst still chewy, yet completely gluten-free thanks to the use of chickpea flower, otherwise known as gram flour.

I also have to give credit to my then 6-year-old nephew, who, after I had made brunch with some gluten-free vegetable fritters, asked if we could make some gluten-free cookies for his mummy using my special flour. And here we are. A word of caution, the raw batter is disgusting! But it’s transformed once it’s cooked, so, a) don’t lick the bowl clean and b) trust the process!

Makes 12 cookies

Ingredients

  • 125g unsalted butter
  • 100g soft light brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 250g chickpea/gram flour
  • 1/2 tbsp gluten-free baking powder
  • 1/4 tsp salt
  • 175 dark chocolate chips

Method

  • Preheat the oven to 160°C fan/ 180°C convection and line 2 large baking trays with baking parchment.
  • In a large mixing bowl, add the butter and melt in the microwave or bain marie. Once melted mix in the sugar, mixing well before adding in the eggs and vanilla extract.
  • Sieve the flour, baking powder and salt together before adding to the wet ingredients and mixing to form a stiff dough. Add the chocolate chips and mix to incorporate.
  • Spoon 12 equal blobs of dough across 2 baking trays with a gap between each cookie, before trying to flatten slightly.
  • Bake in the oven for 12-15 minutes till lightly golden brown on the edges. Allow to cool on the tray for 10 minutes before tucking into a warm cookie.
Chocolate Chip Chickpea Cookies

Per cookie: 283kcal/ 17g fat/ 9.5g saturated fat/ 24g carbohydrates/ 3.7g fibre/ 7.3g protein

Easter Chocolate Nests

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With Easter approaching, here is an easy way to add a little extra goodness to chocolate with a fun twist. Perfect for entertaining the kids over the holidays whilst getting a little added fibre into the diet.

Makes 12

Ingredients

  • 200g dark chocolate
  • 2 tbsp extra virgin olive oil
  • 80g dried fruits (I’ve used dried cherries)
  • 225g bran cereal sticks
  • 12 mini eggs

Method

  • Melt the dark chocolate over a bain-marie. Add the olive oil, dried fruits and bran cereal and mix till evenly distributed.
  • Divide the mixture into 12 equal portions in cupcake cases. Add a mini egg on the top of each nest.
  • Allow to set completely (option to chill in the fridge for 30 minutes if you can’t wait) before enjoying.

Per nest: 203kcal/ 11g fat/ 4.5g saturated fat/ 21g carbohydrates/ 3.8g fibre/ 3.1g protein

Chocolate Orange Ricotta Pancakes

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We often think of fluffy buttermilk pancakes, but sometimes I struggle to find buttermilk in the shops. However, these ricotta pancakes are just as fluffy and oh-so delicious!

At this time of year, oranges are in season, including these gorgeous blood oranges with their vibrant red flesh. They’re extra sweet too, so for me they work perfectly as a little drizzle over the top of the pancakes just before serving, helping to enhance the lovely orange flavour of the pancakes.

I love these served with Greek yoghurt and extra orange segments, but if you have an extra sweet tooth you could serve them with some maple syrup.

I’ve used wholemeal flour in this recipe, which adds an extra 3g of fibre per serving in comparison to plain white flour. That’s an easy add of 10% of your daily recommendation of fibre with minimal effort! Plus you won’t be able to tell the difference with the end product.

Serves 5

Ingredients

  • 250g plain wholemeal flour
  • 50g caster sugar
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate of Soda
  • 1/4 tsp salt
  • 4 eggs
  • 250g ricotta
  • 250ml milk
  • 1 orange, zest and juice
  • 120g 70% dark chocolate

To serve

  • 5 tablespoons of greek yoghurt
  • 2-3 oranges, segmented, and the remaining juice squeezed out

Method

  • In a large bowl mix the flour, sugar, baking powder, bicarb and salt together.
  • In a separate bowl, whisk the eggs, ricotta and milk together. Add the orange zest and 50ml orange juice.
  • Pour the wet ingredients into the dry ingredients and mix together before adding the chocolate – don’t over mix the batter, keep some lumps of flour to ensure you get really lovely and fluffy pancakes.
  • Heat a pan over a low heat and brush with a little oil. Place 1 ladle spoon of batter into the centre of the pan and allow it to cook for 3 minutes (the pancake will spread out slightly so if cooking more than one in a pan at a time ensure there is sufficient gaps between them), watching for little bubbles to appear on the surface and the edges to start to darken before flipping and cooking for 2 minutes on the second side.
  • Repeat with the remaining batter, keeping the cooked pancakes covered and warm (option to keep the oven on at 50°C). You should make around 10 pancakes with the batter.
  • Serve warm with a spoonful of yoghurt, some orange segments and a drizzle of orange juice.
Chocolate Orange Ricotta Pancakes

Per serving: 763kcal/ 37g fat/ 20g saturated fat/ 67g carbohydrates/ 9.4g fibre/ 35g protein

Baked Rice Pudding

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Iodine is a nutrient we need to make thyroide hormones. If we don’t get enough iodine in our diets it can lead to something called goitre where our thyroid glands swell up in our necks in order to increase the capture of low levels of iodine in our diets. This was a common disease in 1950’s before iodine was used in the dairy industry to help improve sterilisation techniques for dairy cattle. Since plant-based dairy products has boomed over the years, we are starting to see the increase of this goitre again as dairy intakes are reduces. Other sources of dietary iodine include shellfish and certain white fish. For those following a fully plant-based diet it is essential that you look for alternative sources of iodine, such as fortified milk alternative products. Many products are now starting to add this nutrient back in, but not all have to be sure to carefully check the ingredients or the nutritional information chart where they will proudly state it has been added.

One delicious way I like to use iodine-fortified milk alternatives is in my Baked Rice Pudding. For the creamiest and richest rice pudding I use the barista version, very close in taste to rice pudding enriched with cream. The standard unsweetened oat milk still makes a delicious rice pudding without so much richness, and is the basis for my nutritional analysis, although most iodine containing milk alternatives are fortified to around 20μg per 100ml.

Serves 4

Ingredients

  • 5 medjool dates, pitted
  • 800ml unsweetened oat milk fortified with iodine
  • 100g pudding rice

To serve

  • 200g frozen cherries
  • 30g flaked almonds
  • 30g coconut flakes

Method

  • Preheat the oven to 130°C fan/ 140°C convection
  • Blend the dates with 400ml oat milk
  • In a large baking dish (approximately 1.3l) mix the rice, date milk and the remaining oat milk. Bake in the oven for 1 hour 45 minutes.
  • On a baking tray add the coconut and almonds. Bake for the last 10 minutes.
  • Defrost the cherries over a low heat, allowing their juices to slightly concentrate.
  • Serve the rice pudding hot with the cherries, almonds and coconut sprinkled over the top.
Baked Rice Pudding

Per serving: 399kcal/ 12g fat/ 4.8g saturated fat/ 62g carbohydrates/ 6.7g fibre/ 6.7g protein/ 45μg iodine

Mincemeat Stuffed Panettone French Toast

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Festive French Toast

Fancy something a little different this Christmas? Here is my Festive Mincemeat stuffed Panettone French Toast. Rich and indulgent, this is sure to put a smile on your face.

Ingredients

  • 1 thick slice of panettone
  • Mincemeat – use my quick and easy recipe to get the most delicious mincemeat for this dish
  • 1 egg
  • 50ml milk of choice
  • 1/4 tsp ground cinnamon
  • 1/4 tsp vanilla essence
  • 1 small knob of butter

To serve

  • Extra mincemeat
  • Yoghurt of choice
  • Berries of choice

Method

  • Take your thickly cut panettone and make a small pocket in the centre with a knife (like a pitta bread). Fill the pocket with 1-2 tsp mincemeat.
  • In a large dish crack the egg and add the milk, cinnamon and vanilla. Mix well.
  • Soak the panettone in the egg mixture for 5 minutes on all sides.
  • Heat a frying pan over a low heat and add the butter.
  • Cook the panettone for 2-3 minutes per side till golden brown.
  • Serve topped with extra mincemeat, yoghurt and berries.
Mincemeat Stuffed Panettone French Toast
Mincemeat Stuffed Panettone French Toast

Spiced Pumpkin Muffins

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No tricks, all treats here. Using dates to naturally sweeten these muffins with roasted pumpkin, autumnal spices and sultanas. Delicious as they are, they also can be topped with orange mascarpone icing for the final touch.

Makes 12 muffins

Ingredients

  • 200g pitted dates
  • 50ml boiling water
  • 200g roasted pumpkin flesh
  • 175g vegetable oil
  • 3 eggs
  • Zest and juice of 1 orange
  • 100g sultanas
  • 200g self raising flour
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 tsp bicarbonate of soda
  • 1/4 teaspoon of grated nutmeg
  • 200g mascarpone

Method

  • Preheat the oven to 180°C fan/ 200°C convection
  • In a jug add the dates and boiling water. Allow to sit for 5 minutes before blending to a paste with the roasted pumpkin flesh.
  • In a large mixing bowl add the oil, eggs and date pumpkin puree. Mix together before adding the orange zest and sultanas. Mix again to combine.
  • Sieve the flour, spices and bicarbonate of soda into the wet mixture and fold in.
  • Line a muffin tray with 12 muffin cases. Evenly divide the batter between the 12 cases and bake for 25 minutes, or till a skewer inserted into the muffin comes out clean.
  • Remove from the tray and allow to completely cool on a cooling rack.
  • Just before serving mix the mascarpone and 1/2 the juice of and orange till smooth. Spoon onto the top of the muffin, and if desired decorate with more orange zest.
Spiced Pumpkin Muffins

Option to freeze the muffins once they are cooled for up to 3 months.

Per muffin: 364kcal/ 24g fat/ 6.4g saturated fat/ 31g carbohydrates/ 2g fibre/ 5.2g protein